Getting Older BUT Never Growing Up

Hot Scones Anyone?

Beside the Hi Spot’s fry sauce, there is another absolutely unique Utah food … Scones. Hot, crispy outside soft inside eaten dripping with honey & butter. My mother used to make us Scones after bread baking … she would save some dough, pull out the frying pan and set out mouths watering in anticipation. I saw an article the other day talking about Scones … which reminded me that I hadn’t made Scones forever so today I’m going to make a loaf of bread and SCONES!

I don’t bake often anymore because I love homemade bread and can eat a whole loaf standing up in the kitchen before it can cool down. Then, after I clear the counters and hide the bread, I make SCONES!

Where the name scones came from, I have no idea. That’s just what they’re called. They do look like Indian Fry Bread, but larger and more airy. I have made Navajo Tacos with day old scone dough and have never been disappointed. In fact, Sweetie, who grew up in Pennsylvania and is a food snob (I say that with love because I grew up in Utah and am a snow snob) often quirks an eye at my, as he calls it, ‘pioneer cooking’, loves scones and Navajo Tacos.

I use my Grandma Penrod’s bread recipe (which she taught me when I was first married, but it is not written down anywhere … oh, I guess some day I should write it down). Anyway, the recipe is simple, has no oil in it, can be sized from a single loaf to 10 or more, and is almost fool-proof. Scone making techniques vary depending on who is cooking … some are as large as platters and need to be cut into pieces to eat … mine are medium sized, fried in Crisco (or coconut oil) in my trusty cast iron skillet, which gives it a dark golden amber color.

Check out the pics and see if your mouth doesn’t water … I wish you could smell it!

If you’d like to give making a scone a try, here is my Grandma Flora Eudora Chipman Penrod’s bread recipe. (See I’m writing it down, sort of). If you’re anticipating a follow me to the dot recipe … this ain’t it. My Grandma told me, that her job in the family, starting when she was 5 years old was to bake the bread each week. Her bread was heavenly … only once in 40 years has mine reached that level of perfection and I am certain she was coaching me from heaven.